Thursday, February 14, 2013

Bananas Foster Crepes

Whisk everything together by hand. Refrigerate for 1 – 2 hours so that crepes will be light in texture.

Heat a non-stick or cast iron pan to medium high heat, melt 2 tsp butter in the pan and add 1/4 cup crepe batter, immediately and quickly tipping and turning the pan so that batter evenly covers the entire bottom of the pan.

Let it cook for 1 minute, gently flip over and cook for approximately half a minute longer. Place parchment paper between cooked crepes.

Evenly divide pudding between them, placing pudding in center of each. Fold in both ends of crepe then roll up.

Place seam-side down on serving plates and spoon banana mixture over crepes. Serve with a dollop of whipped cream and sprinkle with cinnamon.